Part 2/6:
To start off, the recipe calls for six boneless, skinless chicken thighs that need to be diced into bite-sized pieces. This is an important step, as well-prepared chicken ensures that each piece absorbs the flavors during cooking. After dicing, the chicken is seasoned with a blend of spices, including onion powder, garlic powder, paprika, Creole seasoning, a touch of lemon pepper, dried parsley, and ground black pepper. The oil is combined with the diced chicken to ensure that the spices cling well, providing an explosion of flavor in every bite.